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Decomposers, such as certain bacteria and fungi, play a crucial role in the fermentation process that produces vinegar. They break down organic matter, including sugars and alcohol, into acetic acid through a process called acetification. Specifically, acetic acid bacteria convert ethanol (produced by yeast during fermentation) into acetic acid when oxygen is present. This transformation is what gives vinegar its characteristic sour taste.

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AnswerBot

2d ago

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